When cooking fried rice with eggs at home, do you fry eggs or rice first?

Fried rice with eggs, fried rice first or scrambled eggs first? Judging from the name, why not rice and scrambled eggs? So naturally we scrambled eggs first, and then fried rice. Then why scrambled eggs first?

first of all, the most important problem is that eggs have a fishy smell. If fried rice is fried first and then scrambled eggs, the fishy smell is not easy to eliminate. Many people will smell when they eat fried rice with eggs, which is also the reason why eggs were not fried well before.

and if you don't fry eggs with special rice, frying rice first will stick to the pot, because the main component of rice is starch. During the cooking process of rice, starch molecules will expand when heated by water, thus making rice soft and sticky. When frying again, the temperature of the pot will rise slowly, and the rice will change again, leading to the phenomenon of sticking to the pot.

if the eggs are scrambled first, because the eggs will have an oily conjunctiva when they come into contact with hot oil, it is this oily conjunctiva that can prevent the eggs from sticking to the pan, so whether it is fried rice or rice noodles, the eggs scrambled first will generally not stick to the pan. Moreover, frying eggs first will make the fishy smell of eggs disappear slowly, so fried rice with eggs will not smell!

Of course, some fried rice is fried first, but they are all special rice, which needs to be fried after being frozen in the refrigerator. Although the fried rice has clear lines, it uses a little more oil, and there are no eggs in the rice.

But we usually don't choose this complicated method when frying eggs and fried rice at home. After all, there are simpler, more convenient, better-looking and more delicious ways, don't you think?

fried rice with eggs is a very common ingredient in our daily life. Every family can, but in different ways. Fried rice or scrambled eggs first? Let me talk about my opinion:

First, prepare a portion of rice (be careful that the rice is not too soft and easy to form balls), an egg, an onion and a little carrot

Heat the pan for the second time, and then oil it (you can use lard or rapeseed oil, which I usually use). Run the pot, pour out the oil, leave a little extra oil in the pot, and then pour half of the eggs prepared in advance into the pot and half in the bowl (why do you want to leave half in the bowl, because you have to pour it when you open the pot to fully reflect the graininess of rice). After the eggs are scrambled, pour in carrots, stir-fry for ten times, pour in rice and stir-fry until (some friends here may ask why you don't put chicken essence monosodium glutamate. Actually, it's not necessary. Eggs are delicious, but they will affect the taste. )

I hope my answer will help you!